• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and Mumbai spice blend on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients). • Cut haloumi into 1cm-thick slices.

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat.

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide sweet chilli haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!